RESEARCH AND MARKET EXPRESS

Omega-3 PUFAS may reduce the risk of impaired congnitive function

Posted on: 01/26/2004

UTRECHT, The Netherlands--Consuming a diet high in omega-3 polyunsaturated essential fatty acids (PUFAs) may reduce the risk of impaired cognitive function in middle-aged adults, according to a study published in Neurology (62, 2:275-80, 2004) www.neurology.org).

Compound scores of cognitive function (including memory, psychomotor speed, cognitive flexibility--i.e., higher order information processing--and overall cognition) were assessed during the cross-sectional population-based study of 1,613 subjects, ranging in age from 45 to 70. After assessing diet by questionnaire, researchers found consumption of omega-3 PUFAs from fatty fish and marine sources reduced the risk of overall impaired cognitive function and speed, while high intakes of cholesterol and saturated fat increased the risk.


(Published: Neurology (62, 2:275-80, 2004) )


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